I love the Farmer’s Market! But you knew that, right? It’s kinda the reason this entire site was created. Since moving to Hampton Roads there is one place in particular that holds my heart, and if you’re local to Chesapeake you should really check out the Greenbrier Farmer’s Market.
I love that the vendors are all representing local farms (which isn’t always the case) and they’re easy to approach. This is kind of a big deal, especially if you like to bargain shop.
To get the prettiest, freshest produce you want to head out first thing in the morning. If your idea of an early morning means rolling out of bed at, um, let’s say 10:00, then you’re in good company. With two kids in tow it’s rare that I attend the market any earlier than lunch time.
By then some of the stands have already broken down and much of the pretty produce has been picked through. I’m okay with this, because those aren’t the veggies that I’m after anyway. I like the bruised, unwanted little buggers. It’s easy to score produce in mass, at a much cheaper price, simply by asking.
I try to buy a little from each vendor so help spread the wealth. This week, though, I thought I’d feature a little bit about Daniel’s Produce from Blackwater, VA. This stand alone cost me $8, and here’s what I got:
- A dozen and a half bruised tomatoes
- Half a dozen ears of corn
- Two large cabbages
These will go to raw salsa and tomato sauce.
Two huge cabbages, for sauerkraut.
screamed and cried insisted that we buy corn. She couldn’t even wait until we got home, she started eating it in the car.Â In fact, when I was uploading this picture on the computer she saw it and said “That corn is yummy!” Love it! Anyway, what’s not being devoured by babies will be grilled or mixed raw into salsa and guacamole.
And no trip to the Greenbrier Market would be complete without this: a bag of suntea from Farm Chicks Produce. It survived long enough for one picture before I threw it into a jar for Kombucha. I love making kombucha from their blends! I will talk more about Farm Chick’s next time, so stay tuned.